Method of Preparation:

• Gather all ingredients.
  
• Preheat oven to 350ºF.
• Ensure that fish has no scales or bones.
• Cut ½ a sweet onion into radial julienne (which means very thinly by the lines you can see)
• Core and cut the tomato into ¼-inch slices.
• Cut the lemon into very thin slices, discarding any seeds. Reserve the ends to squeeze the lemon juice onto the fish. (May want extra lemon juice from another one).
• Finely chop the herbs.
• In a glass baking dish, layer the tomatoes on the bottom, then the onions, capers, olives, the lemon slices and some of the herbs.
• Atop these ingredients, place the fish fillets about an inch apart.
• Drizzle the fish with lemon juice and olive oil.
  
• Sprinkle the fish with the kosher salt and freshly ground black pepper.
• Sprinkle the rest of the herbs on top.
• Bake the fish at 350ºF until fish is cooked through and flakes easily. (Timing depends on thickness of the fish, but at least 20 minutes.
  
• Safe temperature of fish fillets is 145ºF if you have a thermometer to check.
• The fish plaki is delicious on its own or served with rice pilaf or orzo.